Lets compare vitamin content per 100 grams of Low Fat Cottonseed Flour vs Baked Red Potatoes:
Low Fat Glandless Cottonseed Flour have 22 times more Vitamin A, 29 times more Vitamin B1, 7.9 times more Vitamin B2, 2.5 times more Vitamin B3, 1.3 times more Vitamin B5, 3.6 times more Vitamin B6 and 8.4 times more Vitamin B9 than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 5.3 times more Vitamin C than Low Fat Glandless Cottonseed Flour.
Both Low Fat Glandless Cottonseed Flour as well as Baked Whole Red Potatoes have insufficient amounts of Vitamin B12 and Vitamin D in 100 g.
Comparing minerals per 100 grams for Low Fat Cottonseed Flour vs Baked Red Potatoes:
Low Fat Glandless Cottonseed Flour have 52.7 times more Calcium, 6.7 times more Copper, 18 times more Iron, 25.6 times more Magnesium, 12.3 times more Manganese, 22 times more Phosphorus, 3.2 times more Potassium, 2.9 times more Sodium and 29 times more Zinc than Baked Whole Red Potatoes.
While Baked Whole Red Potatoes contain 11.1 times more Water than Low Fat Glandless Cottonseed Flour.
Comparison of macro-nutrients per 100 grams:
Low Fat Glandless Cottonseed Flour have 3.8 times more Energy, 9.4 times more Fat, 11.6 times more Omega 6, 1.8 times more Carbohydrate and 21.7 times more Protein than Baked Whole Red Potatoes.
Both Low Fat Glandless Cottonseed Flour as well as Baked Whole Red Potatoes have insufficient amounts of Omega 3, Cholesterol, Glucose and Sucrose in 100 g.